X HOT JAMAICAN FRENCH FRIES
NEED
- 8 large Idaho Potatoes
- Peanut Oil or favorite oil for deep frying
- X HOT JAMAICAN HABANERO & LIME JERK RUB
Preheat oil in deep fryer to 375 degrees F.
Boil potatoes with skins on or off in a large enough pot to cook
the 8 potatoes. Cook them till tender, but not fully cooked. Pat
dry the potatoes thoroughly with paper towels.
Let the potatoes cool, then cut into 1/4 inch wide strips. In a deep fryer par-fry the potatoes for 5 minutes at 375 degrees F.
Remove from oil & drain on paper towels.
Let the oil return to 375 degrees F. Return potatoes to deep fryer & cook till golden brown. It should take approximately 2 1/2 to 5 minutes. Remove the fries from oil & drain on paper towels. Immediately season with X HOT JAMAICAN JERK. * very important as this produces the best results. *
GRILLED X HOT JAMAICAN JERK LEG QUARTERS
NEED
- Chicken Leg Quarters
- X HOT JAMAICAN HABANERO & LIME JERK RUB
Wash the Leg Quarters thoroughly.
Take the Chicken Leg Quarters & shake the X HOT JAMAICAN SPICE liberally on both sides. Rub the spices in gently with both hands. * Be sure to wash hands thoroughly after, as the heat from the Habanero Powder will irritate your skin. *
Set the Chicken in the refrigerator for at least 2 hours, or even overnight, to allow the flavors to mix. The Jerk Rub will act as a marinade, & strengthen the flavor the longer you let it refrigerate. This rub will form a flavorful concentrated crust that will seal in the meats juices.
Place the Leg Quarters on the grill over a very low heat. Be sure to watch them very carefully as to avoid flare ups. Turn the pieces periodically. * Be sure not to let the Chicken burn, or it will dry out & taste like charcoal. * Cook the Chicken to 165 Degrees F. It is done when the juices run clear, & the Leg moves easily. Enjoy this Fiery Caribbean favorite.
